Raspberry sorbet is the refreshing, fruity dessert of your dreams! Made with just 3 simple ingredients, homemade raspberry sorbet is low in calories, gluten-free, and dairy-free!
Hot summer days call for refreshing, light desserts that will curb your sweet cravings, but without inducing a sugar coma. When the weather’s nice, I like to spend as much time outside as possible, and that is a bit hard after a big slice of pie, for example.
But, does not mean you should stay away from desserts during summer. Of course not! Heck, what is life without dessert?
As much as I love ice cream (who doesn’t?!), when I want to whip up something fruity, cool, and sweet, I’m a big fan of making homemade sorbet.
When it comes to sweet treats, it doesn’t get healthier or simpler than a sorbet. All you really need is a fresh fruit of your choosing. You can choose to kick it up a bit with raw honey for added sweetness or lemon juice for a little pop of flavor. I always try to make all my desserts as healthy as possible and use raw honey instead of sugar. Follow my easy raspberry sorbet recipe and make your own today.
WHAT INGREDIENTS ARE IN A SORBET?
Sorbet is a light, refreshing frozen dessert that can easily be made with only a few basic ingredients. To make this homemade raspberry sorbet recipe, you will the following simple ingredients:
- raw honey
- lemon juice
- warm water
You can make sorbet with any fruit you want. I love using all the different berries and melons to make sorbet. Isn’t summer just the most perfect season?
Although summer fruits are usually pretty sweet on their own, desserts can never be sweet enough, right? If you don’t wish to skip dessert but still want to eat healthily, do what I do and, instead of packing your sorbet with sugar, use raw honey to sweeten things up. If you’re wanting to eat vegan, you can also use pure maple syrup — just use as little as you need to achieve your desired sweetness — don’t go crazy.
WHAT IS THE DIFFERENCE BETWEEN SHERBET AND SORBET?
Whenever I see sherbet on a menu, I’m instantly reminded of the rich, creamy rainbow sherbets I used to devour as a kid! Such good memories. Although people often use the terms ‘sorbet’ and ‘sherbet’ interchangeably, they actually represent two different desserts.
Sure, there are a lot of similarities…both sherbet and sorbet are made by mashing up fresh fruit and freezing it. The difference between the two is that sherbet also contains some form of dairy, usually cream or milk. Therefore, sherbet has a creamier, more ice cream-like texture, while sorbet is lighter, and is both gluten-free and dairy-free.
HOW TO MAKE RASPBERRY SORBET
Making sorbet is super easy and quick – it’s awesomeness for sure. Sorbet is definitely one of those simple pleasures in life. The most important thing and the only skill you have to master is getting the texture just right. You don’t want it to turn too icy when in the freezer or starts falling apart the second you start scooping.
Make sure to always pick the best fruit for your sorbet. Using good, fresh fruit makes all the difference! Fruits full of pectin like raspberries (or other berries) are a great choice and will make a yummy, creamy, almost ice-cream like sorbet. Pick the freshest raspberries and follow my recipe for the raspberry sorbet to turn them into a light, refreshing dessert! That all being said, if you only have store-bought berries, that will work as well – the major difference is that you don’t really have much control over how sweet or fresh the berries were when they got picked.
IS RASPBERRY SORBET HEALTHY?
Raspberry sorbet is a great option when craving a dessert but want to stay away from processed sugars and fats in traditional desserts. Made with raw honey, lemon juice, and fresh fruit, sorbet is just an upgraded, frozen version of a fruit snack, but so much better! Sorbet is made without dairy which makes it a great dairy-free dessert, too.
- 3 cups raspberries
- 2 tbsp raw honey
- 1 tsp lemon juice
- 1/4 cup warm water, as needed
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
Freeze the raspberries until completely solid, which should take at least 2-3 hours, but I usually just leave them in the freezer overnight.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
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